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#foodincommon | stockland.com.au/food
1
SUMMER of
T
FOOD
he days are getting longer and warmer, summer fruits are filling our fridges, and thoughts of those lazy Sunday barbecues are on our minds. Summer is here, so it’s time to dust off the barbecue, pull out the picnic rug, and get ready to embrace a summer spent with family and friends – and the one thing that we all have in common, a love of good food.
Inside this edition of Stockland’s Summer of Food magazine, you’ll find inspiration for every celebration in your calendar. From beachside barbecues to sunset picnics and everything in between – these
recipes will satisfy tummies and inspire cheer for what’s set to be a season to remember. From food inspiration for the little ones, to envy-inducing dinner party recipes and a ravioli dish that’ll tempt even non-vegetarians, bring the family and friends together, because these recipes are best savoured together. Plus, embrace your inner Miguel Maestre with a selection of his favourite summer dishes on page 4, and enjoy a few handy tips to making your household more sustainable on page 24. What are you waiting for? Assemble the troops and start planning your next summer soirée!
Contents
22
4
Miguel’s miso glazed salmon
6
Miguel’s green and gold pavlova
8 10 14
11
16 17
Meet me in the garden Barbecue delights Around the world one meal at a time Lobster roll
Tomato and mozzarella salad
18
Vegetarian beetroot ravioli
20 21 22 23 24
Miguel’s icy poles
26
Homemade frost dessert
Peking duck pancakes Rice bowl Kids snack hacks
10 ways to be more sustainable
MIGUEL says “El Verano is here! Verano is summer in Spanish, and for me coming from the south of Spain where summer is pretty much all year, it’s definitely my favourite season!”
In Australia, summer is full of amazing food rituals that make it very special. It’s like little massages for all your senses that make you feel good about the warm season starting, like the deliciousness of a real sausage sizzle in carparks or at surf clubs. Here, the humble sausage, a slice of bread, caramelised onion and a load of sauce become a staple of the Aussie summer weekend – the hardest choice is ketchup or BBQ sauce! Another of my favourite things about summer is finding the best prawns and oysters on every menu! The Aussie prawns are the best I’ve tasted… like Mr Dundee would have said, “just throw another shrimp on the barbie!” – as long as they are Australian, they will be delicious! Bowls of cherries fill our fridges, snacking on berries is on everyone’s menu, and there are more kiwis in our fruit salads than in the whole of New Zealand! But for me, the ultimate food star of an Australian summer is the pavlova with lots of mangoes from Queensland – the land of delicious fruit! I can’t wait to share with you my delicious miso salmon and this year’s coconut pavlova with kiwis and mangoes – because both are sure to make your table look stunning! After these crazy times, when families start to be reunited and have meals together again, the best ingredient of all is going be all the love that we have kept in the pantries of our hearts that has been well preserved and is now ready to share with everyone again. I reckon that this summer is gonna be the best one ever! On behalf of the family of Stockland, where we are all about building community, have a great summer and enjoy this beautiful magazine!
Miguel Maestre #foodincommon | stockland.com.au/food
3
TASTES OF SUMMER with MIGUEL MAESTRE
As the weather heats up, our appetite for fresh, light and flavour-packed dishes grows, and nothing epitomises an Aussie summer quite like seafood. This zesty salmon packs a flavour punch and pairs perfectly with the cauliflower fried rice and crunchy pickle dressing.
Miso glazed salmon WITH CAULIFLOWER FRIED RICE Serves 6-8 people Prep time 40mins plus 2hrs marinating time Cook time 25mins
Ingredients FOR THE SALMON 1.5kg salmon fillet, skin on and pin-boned 1 tbsp rice wine vinegar 1 tbsp brown sugar 1 tbsp soy ¼ cup white miso paste 50g unsalted butter, melted and cooled 1 tsp sesame oil 1 tbsp finely grated ginger Toasted sesame seeds and mixed herbs FOR THE RICE 1 cup brown rice 1 small head cauliflower ¼ cup (60ml) sunflower or other vegetable oil 1 bunch spring onion, dark green separated 1 bunch coriander, stalks and leaves separated 2 corn cobs, kernels removed 3 garlic cloves, finely chopped ¼ cup oyster sauce 2 tbsp soy sauce
Method FOR THE SALMON Combine the vinegar, sugar, butter, oil, ginger and miso in a bowl until smooth. Line a baking tray with baking paper and place the salmon skin side down. Coat with the marinade then cover with cling wrap and marinate in the fridge overnight, or for at least 2 hours. Remove salmon from fridge 40 minutes before cooking. Preheat oven grill to high. Place on a baking tray lined with baking paper and grill for 10 minutes for medium, or until cooked to your liking. Rest for 5 minutes. Place the salmon on a large platter or tray. Scatter with sesame seeds and some coriander leaves.
FOR THE RICE Cook rice according to instructions then set aside.
QUICK PICKLE: Ingredients 12-15 baby cucumbers, sliced 2 long red chillies, thinly sliced 1 tsp salt flakes 100ml rice wine vinegar
Method For the quick pickle, combine all the ingredients in a bowl and set aside.
Whiz the cauliflower in a food processor until mixture resembles rice. Set aside. Heat 2 tbsp oil in a wok and add the white and light greens parts of the spring onion and cook for 1-2 minutes. Add garlic and toss for 1-2 minutes until fragrant. Add oyster sauce, sesame oil and chilli paste and toss to combine, then stir in the cauliflower rice and toss to coat. Cook, stirring, for 4-5 minutes until the liquid has evaporated and started to caramelise. Add the brown rice, corn, chopped coriander leaves and chopped dark green from the spring onion. Remove from heat. Place the rice in a serving bowl and top with remaining coriander leaves and quick pickle, plus any other herbs you like.
#foodincommon | stockland.com.au/food
5
MAKE IT like MIGUEL MAESTRE
The quintessential summer dessert has been given a green and gold makeover by our favourite celebrity chef, Miguel Maestre. Drizzled with seasonal summer fruits like mango and kiwi with a hint of coconut, this showstopping dish is like a piña colada in the form of Australia’s favourite dessert – the pavlova.
Miguel’s
Green and gold pavlova SERVES 8 people PREP TIME 30mins COOK TIME 2hrs
Ingredients FOR THE PAVLOVA 2 cups caster sugar 8 egg whites 1 tsp cream of tartar FOR THE TOPPING 400ml can coconut cream
Place the coconut cream in the fridge overnight. Preheat oven to 150°C and line two baking trays with baking paper. Using a 18-20cm tin as a stencil, draw a circle on each piece, then flip paper so outline is on underside. Place sugar and egg whites in a stand mixer fitted with the whisk attachment. Whisk for 8 minutes or until stiff and glossy and sugar has dissolved. Add the cream of tartar and whisk to combine.
1-2 mangoes, flesh sliced
Divide meringue among prepared trays and spread into circles using outlines as a guide. Reduce oven to 110°C and bake, swapping trays halfway, for 1 hour 45 minutes until meringues are crisp and dry. Turn the oven off and leave meringue to cool with the doors closed for at least 2-3 hours.
2-3 kiwi fruit, peeled and chopped
Remove coconut cream from fridge and open, making sure you do not shake around.
300ml thickened cream 1/2 cup icing sugar, sifted
3 passionfruit, split and pulp removed Large coconut flakes to serve
6
Method
STOCKLAND | FOOD
Spoon out the top layers of thick cream into a bowl. Discard the liquid at the bottom. Add the cream to the bowl along with the icing sugar and beat using electric beaters until thick. Top one cooled pavlova with half the cream and half the fruit. Add the other pavlova and repeat, finishing with some large coconut flakes.
#foodincommon | stockland.com.au/food
7
Meet me in the
garden
SHORT ON SPACE? If you’re a unit dweller don’t despair! There is a surprising amount you can grow with little to no space. Opt for seasonal herbs like basil, coriander, mint and parsley, or leafy and fruit vegetables like lettuce or Asian greens. Or, try dwarf varieties of your favourites like tomatoes, broccoli, and cabbage.
COMPOSTING AT HOME These days, there are a huge range of composting bins on the market for you to choose from, meaning you don’t have to set up a full compost pile. Check your local Stockland supermarket to see what they have in store. Tip: the secret to a healthy compost is more carbon than nitrogen. Nitrogen rich matter is food scraps, lawn clippings and green leaves, while carbon items may include wood chips, coffee grounds, paper or straw. Maintain a balance with one-third green (nitrogen) to twothirds brown (carbon) material.
Check out your local supermarket for everything you need to get started!
There is nothing quite as therapeutic as rolling up your sleeves and grounding yourself in the soil, reconnecting with mother nature and the food you eat. Cultivating a little patch of soil to grow herbs or planting a whole patch of vegetables will not only give you mouthwateringly fresh vegetables to cook with, but is also a great way to engage the whole family with a little outdoor activity. There’s an undeniable movement toward wanting to know what we’re putting into our bodies and growing our own vegetables is one of the easiest and best ways of doing so. Whether you’re living in the country or the city, have a lot of land or only a balcony, starting a veggie patch doesn’t have to be a pipedream with these easy to grow (and look after) options.
Tomatoes Tomatoes are versatile and surprisingly easy to grow plants and are great for anyone starting their veggie patch. They need a lot of sun but can grow in containers or hanging baskets without requiring a whole lot of space. Check out the gardening aisle at your local supermarket for a starter pack as growing from seeds can be a little harder.
Lettuce Easy to harvest and quick to grow, lettuce is a great option for your first patch – after all who doesn’t want to see the fruits (or vegetables) of their labour sooner rather than later! Lettuce is best planted somewhere with a fair amount of sun.
Zucchinis While they do require a little more space, with enough sun and water you’ll be spying little flowers on your zucchini plants within about a month of planting. A few weeks after that and you’ll see small fruits starting to form and by the second month, you’ll be having zucchini with every meal! They love warm and wet soil, so are best planted in summer.
Chilli Adding a little colour to your garden and spice to your dishes, chillies are great for your immune system and fairly easy to grow. In most Australian climates, chilli will do well in pots, but they do need heat and sunlight, meaning you may need to move them in and out of the sun throughout the day. #foodincommon | stockland.com.au/food
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Barbecue
delights From fresh seafood to finger-lickingly good meats, it’s time to fire up the barbecue and try out some of our favourite recipes of the season.
SUMMER NIGHTS SORTED It’s officially barbecue season! And with the weather heating up, we’re all wanting to spend as much time outdoors as possible. Whether you’re hosting a barbecue lunch or needing some inspiration for a weeknight meal, these recipes are easy, quick and seriously crowd pleasing. So why reserve them just for the weekend? Go on, grab the kids, set up the outdoor table, and enjoy these delicious summer recipes any night of the week. Because really, is there a better way to spend the final hours of the day than watching the sun set as you cook?
Marinated and grilled king prawns
with spicy aioli
SERVES 4 people PREP TIME 10mins MARINATING TIME 1hr COOK TIME 25mins
Ingredients FOR THE PRAWNS 12 large raw king prawns 3 spring onions, chopped 3 mild green chillies, chopped 3 tbsp flat-leaf parsley, roughly chopped Zest and juice of one lemon 4 tbsp olive oil Salt Freshly ground black pepper FOR THE SPICY AIOLI 1 egg yolk 1 clove garlic, crushed 1 tbsp lemon juice 1/2 tsp mustard powder 1 tsp hot smoked paprika 75ml sunflower oil 25ml olive oil
Method
To prepare each prawn, insert a sharp knife just below the head and cut down through the shell and body, stopping at the start of the tail. Remove and discard the black intestinal tract. Mix the spring onions, chillies and parsley together with the lemon juice, zest and olive oil. Season with salt and pepper, then add the prepared prawns and mix well. Cover and leave to marinate in the fridge for at least 1 hour.
Helpful tip:
FOR THE BEST FLAVOUR, PREPARE A CHARCOAL BARBECUE SO THAT YOU CAN COOK OVER GLOWING EMBERS. ALTERNATIVELY, PREHEAT THE GRILL TO HIGH
To make the aioli, put the egg yolk, garlic, lemon juice, mustard powder, paprika and a big pinch of salt in a large mixing bowl. Whisk until smooth. Mix the sunflower oil and the olive oil together, then slowly trickle it into the mixing bowl in a thin stream, whisking all the time, until it has all been incorporated and the aioli is thick. Taste and adjust the seasoning with more salt or lemon juice. Grill the prawns until the flesh turns opaque and the shells are slightly charred at the edges, basting with the marinade each time you turn them. It should take about 4 minutes. Serve immediately with the aioli.
#foodincommon | stockland.com.au/food
11
Spiced beef ribs
in homemade BBQ sauce Serves 4 people Prep time 10mins Chilling time overnight Cook time 3hrs 45mins
Ingredients FOR THE RIBS 5 pounds beef short ribs, cleaned and trimmed 2 tbsp brown sugar 2 tsp kosher salt 2 tsp smoked paprika 1 tsp freshly ground black pepper ½ tsp mustard powder 1 pinch cayenne 4 cups beef bone broth, preferably bone broth FOR THE BBQ SAUCE ¾ cup brown sugar 1 cup ketchup ¼ cup red wine vinegar, or apple cider vinegar 1 tbsp water 1 tbsp bourbon or whiskey 1 tsp tomato paste 1 tsp Worcestershire sauce 1 tbsp mustard powder 1 tsp paprika 1 tsp kosher salt ½ tsp freshly ground black pepper 12
STOCKLAND | FOOD
Method FOR THE RIBS
FOR THE SAUCE
Stir together sugar, salt, paprika, black pepper, mustard powder and cayenne in a mixing bowl.
Combine all ingredients for BBQ sauce in a small saucepan. Bring to a simmer, whisking until sugar dissolves.
Rub spice mix into both sides of ribs. Divide ribs between two large roasting dishes covering them with aluminium foil. Chill overnight. The next day, preheat oven or grill to 160°C. Pour 2 cups broth into each dish around ribs and re-cover with foil. Bake in oven or grill until beef is very tender, about 2.5-3 hours. When ready, transfer to platters and cover loosely with aluminium foil. Preheat broiler or grill to 230°C.
Let simmer until slightly thickened, about 3-5 minutes. Remove from heat and let cool for 10 minutes. Brush some BBQ sauce onto ribs. Place ribs under broiler or on grill, grilling until caramelised and lightly charred, turning once after 3-4 minutes, total cook time about 6-8 minutes. Transfer to a platter and cut between bones into ribs before serving.
Thai coconut pork skewers
with palm sugar glaze Serves 4 people Makes 12 skewers Prep time 10mins Cook time 50mins
Ingredients FOR THE PORK 300g pork shoulder steaks, cut into bite-sized pieces 50ml coconut cream A few sprigs fresh coriander 2 tbsp palm sugar 1 clove garlic ½ tsp black peppercorns, freshly ground 2 tbsp fish sauce 2 tbsp vegetable oil ½ tsp dark soy sauce FOR THE DIPPING SAUCE 1 clove garlic 1 tbsp palm sugar 1 tbsp fish sauce 1 lime, juiced 1 tsp chilli flakes FOR THE SALAD 2 shallots ½ cucumber 1 handful mint leaves
Method First marinate the pork. Finely chop the coriander stems, then pound them using a pestle and mortar. Add the palm sugar and garlic and pound again then stir in the ground black pepper, fish sauce, vegetable oil and dark soy. Tip the marinade into a ziplock bag and add the pork. Seal the bag, then squish everything around with your fingers until well coated. Leave to marinate in the fridge for at least 2 hours or overnight if you prefer. To make the dipping sauce, use the same pestle and mortar to pound the garlic with
the palm sugar until puréed. Stir in the fish sauce, lime juice and chilli flakes and set aside until needed. 30 minutes before you intend to cook, soak twelve bamboo skewers in cold water. Cut each shallot into eight wedges and slice the cucumber. Toss with the mint leaves and reserved coriander leaves, then set aside. For the best flavour, prepare a charcoal barbecue so that you can cook over glowing embers. Alternatively, preheat a griddle pan in the oven.
Thread the pork onto the soaked skewers and arrange in a single layer on the barbecue or griddle pan. Turn the skewers every 2 minutes, using a pastry brush to baste the pork with coconut cream each time. They will be ready when the pork is cooked through to the centre and the outside is caramelised and sticky, about 10 minutes. Serve the skewers with the salad and the dipping sauce spooned over or on the side. #foodincommon | stockland.com.au/food
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Around the world
one meal at a time Transport yourself back to your favourite worldly destinations one meal at a time with these mouthwatering delights.
Whether it’s sipping sweet Aperol on the Amalfi Coast, filling your plate with tasty tapas in Seville or sampling the street food of south-east Asia – food has a magical way of transporting us back to the countries where we first savoured them. While we’re all pining after the trips we’ve taken and dreaming of destinations yet to traverse, we can still explore the world one meal at a time by recreating our favourites and yet to try dishes. From Scottish seafood soup to gyros in Greece and all the yum cha in between, these are just some of the world’s most iconic dishes, and a few little tricks to master them at home.
Try this! Simple mezze plates are easy to recreate at home with a few favourites like pita, hummus, olives and grilled seafood or meats.
UNITED KINGDOM While the UK is renowned for fish and chips, travel a little further north from London and cross the border into Scotland and you may be lucky enough to sample their deliciously creamy seafood soup, Cullen skink, or try a mouthwatering scotch egg. Scotch eggs are soft-boiled eggs wrapped in deliciously herbed sausage meat and are a must-try if you haven’t before. While the supermarket varieties found in Scotland leave a little to be desired, these morsels are surprisingly easy to master at home. Simply peel the skin off 6-8 sausages, mix in salt, pepper and a sprinkling of chives and parsley and divide the mixture into 8 balls. Then, lightly flour a soft-boiled egg and spread the sausage mix evenly around the egg until sealed. Dip in beaten egg and then breadcrumbs and fry until golden and the meat is cooked.
ASIA From banh mi in Vietnam to rich curries in India, the food in Asia is as varied as it is delicious. Whether it’s sampling new and exotic street foods or trying the many renowned and highly acclaimed restaurants, the Asian continent really has secured its place as one of the world’s favourites. While it’s believed to have originated in China, Hong Kong is one of the best places to experience authentic yum cha, which is not only about the food, but also the activity of sitting together and sharing. Dumpling and wonton wrappers can be found at most Asian grocers, and, increasingly, even in mainstream supermarkets. Simply fill the little wrappers with your choice of mince meat, ginger, chilli, spring onions, and a little soy sauce and pinch the ends. The wrapping can be a little tricky, but after a few attempts you’ll get the knack!
EUROPE Gyros in Greece and tapas in Spain, buttery croissants in France and pasta and pizza in Italy – we’re hard-pressed to choose just one favourite meal from Europe. Known worldwide as a foodie’s favourite destination, Europe’s delicacies, though heavily influenced by their close proximity to each other, vary widely from country to country. If you’ve visited Spain, you’ll know tapas is served in almost every bar and are best enjoyed shared. Some of the most common types of tapas include potato bravas, Spanish omelette and salty sardines served atop crusty bread. Tapa literally translates to “cover” or “a lid” and originated because the small dishes were given free with every drink, and were balanced on top of the glass like a lid. These small bites are now enjoyed worldwide, but are believed to have originated from Andalusia, a Southern province of Spain.
MIDDLE EAST Middle Eastern food encompasses a huge variety and stems from a long list of countries and cultures, though is generally characterised by fragrant spices, nuts and fruits. Popular dishes which have now become favourites across the globe include falafels, hummus, tabouleh, shawarma, baklava and of course, pita. Making your own hummus is incredibly easy and gives you the chance to spice up the original with additions like chilli, jalapeños or roasted vegetables. To make it at home, just combine chickpeas, olive oil, garlic, lemon juice and tahini in a blender until it’s the right consistency, then flavour as desired with salt and pepper.
MEXICO Mexican cuisine truly is the food of summer! Fresh, crisp and packed full of flavour, the origin of Mexican food is believed to trace back to the ancient Mayan’s. Corn, tortillas, chilli peppers, game meat, tropical fruits and fish are all staples of authentic and traditional Mexican cuisine. After the Spanish invaded Mexico in 1521, they brought with them new animals like sheep, pigs and cows and, of course, milk and cheese. From tacos and nachos to enchiladas and quesadillas, Mexican food has become a staple in our homes because of its fresh, zesty flavours and quick and easy preparation.
SOUTH AMERICA Arguably the home of barbecued meats, South America’s love of a good grill rivals that of Australia’s, with the practice being just as much about the cultural celebrations as it is about the food. We can’t mention Latin America without mentioning the king of summer dishes, ceviche – raw fish marinated in lime juice, spices, and an abundance of coriander and chilli. While the dish is easily recreated at home, ensure you source the highest quality, sashimi grade fish and prepare to have your tastebuds blown away! #foodincommon | stockland.com.au/food
15
Lobster roll Serves 4 people Prep time 20mins Cook time 10mins
Ingredients 1 large cooked lobster, meat picked and chopped 4 tbsp mayonnaise ½ lemon, juiced and zest finely grated ½ tsp tomato purée ¼ tsp hot smoked paprika 1 stick celery, diced 4 bread rolls 4 iceberg lettuce leaves, torn into quarters 2 spring onions, thinly sliced A few sprigs parsley
Method To make the dressing, put the mayonnaise in a small bowl and stir in the lemon juice, zest, tomato purée, paprika and celery. Gently fold in the lobster meat. Cut the rolls in half and toast the cut sides under a hot grill. Top the base of the rolls with lettuce, then spoon on the lobster mix. Garnish with spring onions and parsley before putting the top of the rolls in position to complete.
Miguel Maestre’s tomato and mozzarella salad Serves 3 people Prep time 5mins Cook time 15mins
Ingredients 300g buffalo mozzarella 500g mixed heirloom tomatoes (black russian, green zebra, yellow tear drops, pink ladies) 200ml balsamic vinegar ¼ cup brown sugar 50g honeycomb Salt and pepper Extra virgin olive oil 2 slices sourdough bread 1 clove garlic Basil leaves Tarragon leaves
Method Combine the vinegar, sugar and honeycomb. Place over a low heat and bring it to a simmer. Cook, stirring occasionally for 10 minutes until reduced by about half. Set aside to cool. Slice tomatoes into different shapes and sizes. Transfer to a large platter, season generously with salt and pepper and drizzle with olive oil. Toss gently to combine. Brush the bread with olive oil and grill on both sides until lightly charred. Slice the garlic clove in half and rub the surface of the bread with the cut side of the garlic. Tear the mozzarella into pieces and place on top of the tomatoes. Scatter over the herbs. Roughly chop the bread and arrange around the cheese. Drizzle with olive oil and the balsamic reduction. #foodincommon | stockland.com.au/food
17
Vegetarian beetroot ravioli WITH PINE NUTS AND PARMESAN
DID YOU KNOW? FRESH PASTA FREEZES WELL, SO WHY NOT MAKE UP A BIG BATCH TO FREEZE FOR A LATER DATE?
Serves 4 Prep time 5mins Cooking time 1hr and 40mins
Ingredients 150g cooked beetroot 200g type 00 flour 50g fine semolina 2 medium eggs 1 tbsp olive oil 200g soft goat’s cheese 2 tbsp chives, chopped, plus a few chive flowers to garnish ½ lemon, zest finely grated ¼ tsp freshly ground nutmeg 2 tbsp pine nuts 2 tbsp butter 1 handful sage leaves 2 tbsp Parmesan shavings 1 handful beetroot crisps Salt Freshly ground black pepper
Method Place 50g of beetroot in a food processor and blend to a smooth purée. Add the flour, semolina, eggs, oil and 1 tsp salt, then pulse until the mixture forms a ball of dough. Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Wrap in cling wrap and leave to rest for 30 minutes. Coarsely grate the rest of the cooked beetroot and mix with the goat’s cheese, chives, lemon zest and nutmeg. Season to taste with salt and pepper. Use a rolling pin or pasta machine to roll out the pasta dough in two halves. The
00 FLOUR
Refers to milled Italian flour that is used for pasta making and indicates how finely ground the flour is and how much of the bran and germ has been removed.
Helpful tip:
NEVER RINSE YOUR PASTA! RINSING PASTA AFTER COOKING ONLY RINSES OFF THE STARCH THAT HELPS THE SAUCE CLING TO THE NOODLE sheets should be approx 3mm thick. Brush one of the sheets with water, then space out heaped teaspoons of the goat’s cheese mixture over the surface, leaving about 2cm around each of the mounds. Lay the second sheet of pasta on top and press around the edges of the mounds, expelling as much air as possible as you go. Cut the pasta into individual square ravioli and crimp the edges with a fork to seal. Bring a large pan of salted water to a rolling boil. Tip in the ravioli and stir to separate. Boil for 2-3 minutes or
until they start to float and the pasta is cooked until ‘al dente’. Drain well. Toast the pine nuts in a dry frying pan and tip into a bowl. Add the butter to the frying pan. When it starts to sizzle, add the sage leaves and cook for a few seconds until crisp. Divide the ravioli between four warm plates and spoon over the sage butter. Top with the toasted pine nuts, Parmesan shavings, beetroot crisps and chive flowers. Sprinkle with black pepper and serve immediately.
#foodincommon | stockland.com.au/food 19
Crunchy Peking duck pancakes
Serves 4 people Prep time 5mins Marinating time 24hrs Cook time 2hrs 15mins
Ingredients
Method
FOR THE DUCK
Prick the duck legs all over with a fork and transfer to a heatproof bowl. Mix the chopped spring onion whites with the grated ginger, 5-spice powder, rice wine and soy sauce, then rub the mixture all over the duck legs. Cover the bowl with foil and leave to marinate in the fridge overnight.
4 duck legs 4 spring onions, 2 white parts finely chopped, the rest cut into long strips 1 tbsp fresh ginger, finely grated 1 tbsp Chinese 5-spice powder 2 tbsp rice wine 1 tbsp light soy sauce Sunflower oil, for deep-frying 16 Chinese pancakes ½ cucumber, cut into long strips FOR THE PLUM SAUCE 4 tbsp plum jam 3 tbsp sweet chilli sauce 2 tbsp rice vinegar 1 tsp hoisin sauce 20 STOCKLAND | FOOD
Put the duck bowl, still covered with foil, in a steamer and steam for 2 hours or until the duck is tender. While the duck is steaming, make the sauce. Put the plum jam, chilli sauce, rice vinegar and hoisin in a small saucepan and stir over a low heat until it starts to bubble. Pass the mixture through a sieve into a serving bowl and set aside. Fill a deep-fat fryer with oil, according to the manufacturer’s instructions, and heat to 180°C. Remove the duck legs from the steamer and dry them carefully with kitchen paper. Carefully lower them into the deep-fat fryer and cook, turning occasionally, until nicely browned and very crisp, about 5 minutes. While the duck is cooking, steam the pancakes for 4 minutes. Shred the duck off the bone and serve at the table with pancakes, plum sauce, cucumber and spring onion.
Rice bowl
with chicken breast, zucchini and sage
Serves 4 people Prep time 10mins Cook time 30mins
Ingredients FOR THE CHICKEN 300g basmati and wild rice, rinsed well 4 small chicken breasts, sliced 2 tbsp olive oil 100g button mushrooms, quartered 2 green zucchinis, diced 2 yellow zucchinis, diced Salt Freshly ground black pepper FOR THE HERB BUTTER 100g salted butter, softened 1 tbsp sage, chopped, plus extra leaves to garnish 2 tbsp flat-leaf parsley , chopped 2 tbsp chives, chopped
Method Put the drained rice in a medium saucepan with 400ml water. Bring to the boil, then cover, reduce the heat and simmer gently for 20 minutes or until the rice is cooked. Meanwhile, heat the oil in a frying pan. Season the chicken and mushrooms with salt and pepper and sauté for 8 minutes or until cooked through and starting to brown. While the chicken is cooking, steam the zucchini for 4 minutes. Make the herb butter by beating together the butter and herbs, then season with black pepper. Drain the rice and toss it with the chicken, mushrooms and zucchini. Divide between four bowls and dot with the herb butter. Garnish with sage leaves and serve immediately. #foodincommon | stockland.com.au/food
21
ICY POLES Miguel’s
Cool down with a healthy, tasty and easy to make iced treat! Packed full of summer fruits, these icy poles are not only delicious, but also a great afternoon activity for the little ones.
YOGHURT BERRY POPS
2 cups fresh berries 2 cups Greek yoghurt ½ cup sugar syrup
MAKES 6 FREEZE TIME 4-5hrs or overnight
Ingredients
2 cups watermelon, chopped ½ cup choc chips 4 kiwi fruit, peeled and cut ½ cup Greek yoghurt ½ cup sugar syrup
Method
MAKES 6 FREEZE TIME 4-5hrs or overnight
Ingredients
WATERMELON KIWI POPS
Method
In a blender, purée berries, yoghurt and sugar syrup until smooth. Divide evenly into moulds and freeze overnight.
In a blender, purée watermelon and half of the sugar syrup, until smooth. Set aside the mixture and quickly rinse the blender. Repeat the process with kiwi fruit, yoghurt and the remaining sugar syrup. First, half fill your mould with the watermelon. Sprinkle a few choc chips in and stir so they sink. Fill to top with kiwi mixture and freeze overnight.
Sugar syrup Ingredients 1 cup water 1 cup white sugar
Method
Dissolve the sugar in hot water and set aside to cool completely. 22 STOCKLAND | FOOD
EASY BLISS BALLS Add 2 cups of desiccated coconut, 5 large dates (pitted), 2 teaspoons of cocoa powder and 1 tablespoon of nut butter into a food processor or blender. Mix on high until all ingredients are well combined. Remove and roll into teaspoonsized balls, and sprinkle with remaining coconut. Enjoy!
Snack hacks Afternoons are far too busy to spend hours in the kitchen. These fun, easy and delicious snacks are perfect for after school and are certain to delight and satiate your little ones!
Get creative with tortillas Tortillas are no longer just for tasty Mexican eats! Getting creative with tortillas could be our new favourite afterschool snack hack, not only because they’re a lot of fun to make, but you can pack so much goodness into these nifty wraps! And we have a feeling the kids will love them just as much.
HOMEMADE NO BAKE BARS Ingredients 1/3 cup butter (or dairy-free alternative) 1/3 cup coconut sugar ¼ cup honey 1 tsp vanilla essence 2 cups oats 1 ½ cups puffed rice or rice bubbles 1 cup of corn flakes (or a combination of corn, quinoa and linseed flakes) ½ cup desiccated coconut ½ cup chocolate chips, dried fruit or yoghurt for decorating
Method Melt the butter, honey and sugar in a saucepan. Allow to simmer until it’s thickened (about 5 minutes). Remove from the heat and add vanilla, oats, puffed rice, corn flakes and desiccated coconut. Mix well until ingredients are combined. Press the mixture into a baking tray and sprinkle with dried fruit or choc chips, or drizzle with yoghurt. Refrigerate until hard, and slice into tasty, lunchbox sized portions!
Simply pick up some round wholemeal tortillas from your local Stockland centre, make a cut to the middle (like the picture), fill the quarters with your favourite ingredients, then fold it up. Yum! #foodincommon | stockland.com.au/food 23
10 ways to be more
sustainable
From recycling your plastics to walking to school, here are 10 simple ways to encourage your kids and family to be more sustainable. We’ve all heard the three ‘Rs’, and for good reason. Reducing waste, reusing items where possible and recycling are three of the easiest ways to live more
1
Use travel mugs and water bottles Ditch the plastic containers and invest in reusable items like glass food storage, stainless steel water bottles, bamboo lunchboxes and reusable coffee mugs.
Walk to school Emissions from vehicles are one of the major causes of damage to our environment, so looking for opportunities to walk or cycle instead of driving is a great way to minimise your impact.
5
Go nude with your food
Ditch the plastic wrap on the kids’ lunch boxes by investing in beeswax wraps or choosing not to wrap them at all. Many lunchboxes now have sectioned compartments so there’s no need for wrapping.
While you may not be able to grow all your own food, starting a veggie patch is a great way to teach kids about the environment, and a fun activity for growing minds! Visit your local supermarket or department store for everything you need to get started.
2
Turn it off! Before leaving the house this week, get the kids excited about not leaving electronics or lights on around the house. Explain how important it is to conserve energy by switching off devices at the wall and encourage your little ones to do a ‘switch check’ before leaving.
Pick it up!
4
Start a veggie patch or balcony garden
sustainably. But there are many other ways you can get your kids excited about living sustainably and building good habits for the planet. So, we’ve put together a handy checklist your kids can tick off to see just how many good choices they are making.
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Grab a bag, some gloves and enjoy a walk around your neighbourhood or the beach collecting bits of rubbish as you go. The kids will love feeling helpful and seeing the impact they’re making.
3
Good mood food Chickpeas Packed full of vitamin B6 and B1, chickpeas help fight feelings of fatigue and boost energy. Bake them in olive oil and salt for an afternoon crunchy snack they’ll love!
Greek yoghurt Greek yoghurt is packed full of calcium and probiotics to help improve bone health and keep the gut healthy. With fresh fruit and a drizzle of honey, they’ll love it!
Oats
Recycle!
7 8
Easy and effective, we can’t not include recycling on the list. Get the kids involved by making it their job to ensure each item is placed in the right bins or make it monetary by taking your items to a depot, and letting the little ones keep the profits!
Stop the tap
With B vitamins, magnesium, dietary fibre and zinc, oats are packed full of goodness that the kids will love to eat. Oats really are the breakfast of champions!
Cashews Delicious and loaded with healthy fats, cashews help maintain a strong heart, while copper and iron give you a natural energy boost! The information on this page is for informational purposes only and not intended to be substitute for professional medical advice. Please see your health professional for advice.
Make water conservation a priority by encouraging your kids to turn off the taps while brushing their teeth and take speedy showers. Turn it into a competition of beat the clock – who can take the shortest shower today?!
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Shop sustainably Whether it’s brands using ecofriendly fabrics or business practises, it’s clear sustainable fashion brands are on the rise. Teach kids to buy longer lasting and sustainable items is a great lesson!
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Start a compost or worm farm There are plenty of space-friendly options to start a backyard compost or worm farm and it’s a great way to reuse left-over kitchen scraps while teaching kids the importance of soil. #foodincommon | stockland.com.au/food 25
Homemade frost dessert
with white cream and sliced strawberries SERVES 20 people PREP TIME 25mins FREEZE TIME 3hrs
Ingredients
Method
200g white chocolate chip cookies 50g flaked almonds, toasted 50g butter, melted 300ml double cream 200g mascarpone 397g condensed milk 1 tsp vanilla extract 10 large strawberries, halved
Put the cookies and flaked almonds in a food processor and pulse until they form coarse crumbs. Add the melted butter and pulse again until the mixture starts to clump.
electric whisk until the mixture holds its shape.
Press the crumbs into the base and sides of a 20cm x 30cm baking dish.
Spoon the cream mixture into the baking dish and level the surface. Score the top into twenty pieces (four rows of five) and press half a strawberry into each one.
Put the cream, mascarpone, condensed milk and vanilla extract in a large mixing bowl. Whisk with an
Cover with cling wrap and freeze for at least 3 hours before cutting and serving.
Want more food inspiration?
Search for more great recipes from Miguel Maestre at stockland.com.au/miguel
Stylist and mum, Jules Sebastian, shares her food inspiration at stockland.com.au/jules
For recipe ideas, food inspiration, and more, visit stockland.com.au/food Join the conversation #foodincommon
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